Easter Bunny Buns
These Easter Bunny Buns are an adorable and festive addition to your Easter brunch or spring gathering! Made with wholesome whole wheat flour and sour cream, they are soft, slightly sweet, and perfect for pairing with both sweet and savory dishes. Their bunny shape adds a fun and playful touch, making them a hit with kids and adults alike!
- Prep Time: 30 minutes
- Cook Time: 10-15 minutes
- Total Time: 40 minutes
- Yield: 12 buns
- Category: Bread, Easter Treats
- Method: Baking
- Cuisine: Holiday, Springtime
- Diet: Vegetarian
Ingredients
- 2 cups sour cream
- 5 tablespoons butter
- ½ cup water
- 5 cups whole wheat flour
- 2 eggs
- 4 tablespoons white sugar
- 2 teaspoons salt
- 24 whole black peppercorns (for eyes)
Instructions
- Prepare the Wet Ingredients – In a saucepan over medium-low heat, combine the sour cream, butter, and water. Heat until butter melts, then cool to lukewarm.
- Preheat the Oven – Set to 375°F (190°C).
- Mix the Dough – In a mixing bowl with a kneading attachment, combine flour, eggs, sugar, and salt. Add the cooled sour cream mixture and mix until a dough ball forms. If sticky, add more flour.
- Shape the Bunnies – Divide the dough into 12 portions. Roll each into a ball. Using clean kitchen scissors, snip to create bunny ears. Place peppercorns as eyes.
- Bake – Arrange buns on a baking sheet and bake for 10-15 minutes or until golden brown.
- Cool & Serve – Let cool slightly before serving.
Notes
- Alternative Eyes: Use raisins or dried cranberries for a touch of sweetness.
- Sweeter Version: Drizzle with honey or maple glaze after baking.
- Savory Twist: Mix in fresh rosemary or thyme for extra flavor.
- Storage: Keep in an airtight container at room temperature for up to 2 days.
Find it online: https://chocolatecoveredamy.com/easter-bunny-buns/
